Description
Thai Chicken Curry Soup is a delightful fusion of creamy coconut milk and vibrant spices that warms both the body and soul. This flavorful soup features tender chicken, fresh vegetables, and the tantalizing aroma of lemongrass, making it perfect for cozy family dinners or impressing guests. With its easy preparation and customizable ingredients, you can enjoy a taste of Thailand in the comfort of your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red curry paste (adjust to taste)
- 1 tbsp fresh ginger (minced)
- 2 stalks lemongrass (bruised)
- 1 cup bell peppers (diced)
- 2 cups fresh spinach
- 4 cups low-sodium chicken broth
- Juice of 1 lime
Instructions
- Chop chicken and vegetables; set aside.
- In a large pot over medium heat, sauté minced garlic and ginger in oil until fragrant.
- Add chicken pieces and red curry paste; cook until chicken is white all over.
- Pour in coconut milk and chicken broth; bring to a gentle simmer.
- Stir in bell peppers and spinach; cook for about 10 minutes until veggies are tender.
- Finish with freshly squeezed lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Substitute chicken with shrimp or tofu for a different protein option. Feel free to add seasonal vegetables for added nutrition. For storing, keep leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.